10 mins
20 mins
30 mins
Make delcious curry with taro and pickle spices!
Serves: 4
  • Arbi / Colocasia / Taro root / seppankizhangu – ½ kg
  • Onion – 2 (finely chopped)
  • Tomatoes – 2 (finely chopped)
  • Plain Yogurt/dahi – 2 tbsp
  • Carom Seeds/Ajwain – 1 tsp
  • Cumin seeds/Jeera – 1 tsp
  • Turmeric powder – ½ tsp
  • Red Chili powder – 1 tsp
  • Achari Masala – 2 tsp
  • Mustard Oil – 3 tbsp
  • Salt to taste
  • Coriander leaves for garnishing
  1. Wash and boil taro root till they are half cooked. Do not overcook or they become mushy. Peel and chop them.
  2. Heat oil in a non-stick pan and add carom seeds, cumin seeds and sliced onions and saute.
  3. When onions turn light brown, add chopped tomatoes and saute for few minutes till they are soft and cooked. Add turmeric powder, achari masala, red chilli powder, and mix.
  4. Add chopped arbi and mix well. Fry them for few minutes. Keep stirring in between.
  5. Now add yogurt and mix it well.
  6. Add salt to taste and fry for few more minutes. Sprinkle little water and cover the pan.
  7. Cook on low flame till the vegetables are cooked and soft. Keep stirring in between.
  8. Transfer it in a bowl, garnish it with some coriander leaves and serve it hot with some phulkas or rice.



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